• Trim off excess fat from chops; cut fat into several small pieces and put into skillet over medium heat for 3 - 4 minutes to grease skillet. If there is no excess fat, heat 2 teaspoons cooking oil in skillet.
• While skillet heats, salt and pepper chops lightly. Coarsely crush coriander seeds with mortar and pestle, or by putting in a plastic bag and tapping with a heavy object. Press crushed coriander firmly into one side of each chop.
• Put chops in hot pan, coriander side down, and cook without moving meat for 4 - 5 minutes. Turn and cook until chops are barely pink when pierced, another 4-5 minutes for 1" chops, less for thinner ones. Don't overcook or they will be dry and tasteless.

Finely chop the green onion and bacon.

Toss the potatoes with olive oil, salt, pepper, onions and bacon.

Place a Dutch oven over medium-high heat (grill, directly over the charcoals; gas and stove-top, set gauges accordingly). When the Dutch oven is hot, place a few pieces of the bacon at the bottom of the pot so that the fat begins to coat the bottom of the pot. Once a thin layer of grease is on the bottom, pour the potato mixture into the pot, cover and wait. Stir occasionally to prevent sticking and cause even cooking.

When the potatoes are soft, remove Dutch oven from heat and add cheese. Stir until all of the cheese has melted. Serve with a dollop of sour cream.

Wrap several green beans (4-5) with bacon, (1 slice of bacon should do 3 bunches) and lay in baking dish. Pour seasoned juice over beans.

Bake 350° for 1 hour.

• In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
• While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
• Once the Jell-O begins to jell, stir in the prepared vegetables.
• Add the mayonnaise and stir until well mixed.
• Fold in the whipped topping.
• Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

• In a medium mixing bowl, whisk together 2 cups of milk with the dry chocolate pudding mix. Whisk until all clumbs are gone; approximate 2 minutes.
• In another mixing bowl, repeat the same process for the pistachio pudding.
• Let each of the puddings set for 3 minutes.
• In parfait glasses, pour in a small amount of the chocolate pudding. Carefully place the pistachio on top of the chocolate, repeat until you have the desired amount of layers.
• Top with whipped topping, if desired.

Add remaining ingredients. Bring to a boil.

Turn down the heat, cover and let it simmer, stirring only once, for 20-25 minutes.

Once the liquid is absorbed, leave it alone with the lid on it for 5 minutes.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

Stir in the garlic powder, mustard, ketchup, bbq sauce, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Wash and peel sweet potatoes. Cut into 1/2-inch slices, then again into 1/2-inch strips. Toss sweet potatoes with oil in a large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.

Transfer sweet potatoes to platter.

Mix herbs in a small bowl. Sprinkle over sweet potatoes.

VARIATIONS: You can add any favorite herb to the mix, even a little dash of Parmesan cheese is delicious.

• Place the margarine in the baking pan; then put the pan in a heated oven to melt the margarine.
• Remove pan from the oven and add the graham cracker crumbs; stir until crumbs are evenly mixed with the melted margarine.
• Press the graham cracker crumb mixture into the bottom of the pan.
• Sprinkle the coconut over the crumb crust.
• Sprinkle the two different flavors of chips over the coconut.
• Pour the sweetened condensed milk over all of these ingredients.
• Put in an oven preheated to 375° F for approximately 20 minutes or until edges are starting to brown.
• Remove from the oven and allow bars to cool completely before cutting into squares.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Simmer (uncovered) tomatoes, tomato sauce, 1 teaspoon salt, oregano, and onion powder in a medium sauce pan.
• In 2 tablespoons of oil, on medium heat, sauté fresh onion and garlic until golden brown. Add ground beef and cook until meat is no longer red in color.
• Add meat mixture to the tomato sauce. Simmer for 2 hours or longer.
• Prepare lasagne noodles according to package directions.
• Preheat oven to 350º F.
• Grate cheeses. In the bottom of baking dish, spread a thin layer of the tomato sauce. Follow with a thin layer of cooked lasagne noodles and a layer of grated cheese. Repeat layers twice. The final layer of cheese can be covered with a thin layer of tomato mixture and sprinkled with parmesan cheese.
• Bake for 45-50 minutes. Remove from oven and let sit for 10-15 minutes before serving.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• Combine all ingredients in mixing bowl. Add 3 drops green food coloring if you want a more intense green color.
• Bake according to directions on box (25-35 min.). Cool.
• Frost with frosting and refrigerate.

• Beat butter and cream cheese together. Add juice and powdered sugar. Blend with mixer until smooth.
• Add 4-6 drops green food coloring if you would like green color for St. Patrick's Day.
• Spread on cake.

In a shallow dish, beat eggs. In another shallow dish, combine breadcrumbs, cheese, pepper and parsley. Dip both sides of fillets into eggs, then breadcrumb mixture. Place on baking sheet, and drizzle melted butter over breaded fillets.

Bake for 7-10 minutes, until internal temperature of 160°. Garnish with lemon slices, if desired.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

• In a medium saucepan, heat 5 cups of chicken stock (or any other type of meat stock, depending on the flavor desired). After the stock is heated, reduce the heat to very low.
• In a separate large saucepan or other cooking pan, melt 3 tablespoons of butter over medium heat. Add ½ cup of finely diced onion to the pan and slowly sweat the onion, stirring occasionally. Do not allow the heat to become too high and do not allow the onion to brown.
• Add 1½ cups of Italian rice to the pan (do not use lower starch, long-grain varieties). Stir the rice immediately (a wooden spoon works well) over medium heat and continue stirring, preventing the rice from sticking to the bottom of the pan. Cook for about 2 minutes. Monitor the heat level so that the rice and onions do not cook too quickly or take on any color. The rice should become slightly translucent.
• Pour in ¾ cup of white wine and stir constantly over medium heat until the liquid has been absorbed. Add 1 cup or less of the heated chicken stock (or other meat stock) to the pan, stirring constantly, over medium heat. It is helpful to use a ladle to transfer the stock when needed. Continue adding the chicken stock in small quantities (a ladle-full or two), but only after the rice has absorbed nearly all of the liquid.
• After 20 to 25 minutes of stirring and adding liquid, taste the rice for doneness. It should be creamy, but the center of the grains should be al dente. If more cooking time is required, continue stirring and adding stock, or if the stock has been depleted, use warm water. If the rice is done before the stock is depleted, the remaining stock does not have to be used.
• Reduce the heat to low and stir in 2 tablespoons of butter, season with salt and pepper, and add freshly grated Parmesan or similar hard cheese. Stir the risotto to blend the ingredients and remove the pan from the heat. Allow the risotto to rest for 2 to 3 minutes prior to serving.

Place into sprayed baking dish. Add onion slices, tomato sauce, tomato paste and water. Add bay leaf and garlic.

Cover and bake 1 1/2 hours at 350° or until tender.

Remove bay leaf and garlic before serving.

• Wash and pat dry potatoes and cut them into quarters. Place them in a 9x13 inch baking pan.
• Add melted butter, parsley and dill together and stir. Drizzle mixture over potatoes, toss to coat evenly, and sprinkle with salt and pepper to taste.
• Bake at 375° for 35 - 40 minutes or until tender when poked with fork. Turn potatoes once or twice during the baking time.

• Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
• Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
• Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
• Taste for seasoning and serve--with a dollop of yogurt, if desired.

• In a large bowl, pour packets of gelatin over 1/2 cup of cold water, stir to blend and add the boiling water. Add sugar, lemon and orange juice. Mix well.
• Refrigerate until it thickens (1 1/2 to 2 hours).
• Beat the whipping cream until firm and add to the gelatin mixture. Beat the entire mixture until thoroughly combined.
• In a 9" x 13" pan, tear the angel food cake into bite size pieces. Pour the creamy gelatin mixture over the top of torn angel food pieces. Garnish with toasted almonds and coconut.
• Cover and refrigerate overnight, approximately 8 hours. Cut into squares and serve.